(I'm talking about brettanomyces and just shortening for convenience, not to sound like he's my good buddy or something)
I harvested yeast from the dregs of a bottle of Temptation. I stepped it up a couple times. I'd never done this before(bottle harvesting or cultivating yeast) and I wasn't meticulous or precise about it, just added a bit of wort and watched what happened. Later I had a gravity sample of a beer I made, and poured it into the jar of brett sediment.
So a few weeks later, I tasted this jar of 'beer' and it was a yummy sour!
I decided to bottle it and see how it is after it is carbed and chilled. So I did that last night, while I was making a starter for my brew this weekend.
Now, I've heard that brett is hardy and easily contaminates other brews. I've heard you have to be extra careful with sanitizing practices if you've got brett in your brewery.
I can't quote specific sources, and I don't remember verbatim the statements of the things I just stated I've heard, so maybe I'm off a little, but I have the feeling that brett is like a super virus and if you touch somebody who has it, you can get it and die. I feel like maybe just setting my jar of starter next to the bottle of brett-beer in my kitchen can ruin the starter, and that brett organisms from the jar of sour brett-beer could jump over to my starter I'm building for my 5 gallons of ale I'm brewing on Saturday.
Does anybody know about that? Can brett, or any yeast, break the normal 'rules' of sanitizing?
I harvested yeast from the dregs of a bottle of Temptation. I stepped it up a couple times. I'd never done this before(bottle harvesting or cultivating yeast) and I wasn't meticulous or precise about it, just added a bit of wort and watched what happened. Later I had a gravity sample of a beer I made, and poured it into the jar of brett sediment.
So a few weeks later, I tasted this jar of 'beer' and it was a yummy sour!
I decided to bottle it and see how it is after it is carbed and chilled. So I did that last night, while I was making a starter for my brew this weekend.
Now, I've heard that brett is hardy and easily contaminates other brews. I've heard you have to be extra careful with sanitizing practices if you've got brett in your brewery.
I can't quote specific sources, and I don't remember verbatim the statements of the things I just stated I've heard, so maybe I'm off a little, but I have the feeling that brett is like a super virus and if you touch somebody who has it, you can get it and die. I feel like maybe just setting my jar of starter next to the bottle of brett-beer in my kitchen can ruin the starter, and that brett organisms from the jar of sour brett-beer could jump over to my starter I'm building for my 5 gallons of ale I'm brewing on Saturday.
Does anybody know about that? Can brett, or any yeast, break the normal 'rules' of sanitizing?